The delicious banana fest continues! I was so excited when I saw that Averie Cooks posted a recipe for Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting. Along with bananas, pineapple is something I am not crazy about. I can’t even really stand the smell. But I thought if zucchini worked so well in banana bread, then the combination of carrots and pineapple must. This is another simple recipe to put together. There are a lot of ingredients, but if you get everything measured out or prepared ahead of time, it is so easy to put together.
The batter is very thick. This is ok. I thought I missed an ingredient so I went back and re-read the recipe like 3 times to make sure. But that is how it is supposed to be.
I decided to bake this one in a bundt pan. I think it looks so nice once it is done. And because I always like to give it away, I think it works better when you slice it up. As always, you can see how delicious this recipe looks once it is baked.
Now the bread isn’t complete without something drizzled on the top. This recipe uses Browned Butter Cream Cheese Frosting, which tastes incredible. This was used on the Pumpkin Banana Bread and Zucchini Banana Bread. However, I wanted to do something a little “lighter” because I tend to have these breads with breakfast…and I didn’t have any cream cheese. But I definitely still needed to have that browned butter. I was able to find one at the blog Buns in my Oven. And if you haven’t made browned butter and wondering why I always talk about it, you should make it and learn how to do it here.
As always, this bread came out amazing. You can hardly taste the pineapple and carrots but it definitely adds something. And the glaze is just right as well. Adds that little bit of extra sweetness. Don’t forget, you can find the recipe for this incredible banana bread here. This is the fifth installment of Averie Cook’s Banana Fest, and I hope it’s not the end! I am looking forward to seeing if there is a new banana bread recipe coming soon! 🙂